3 green onions (white and green parts – 2 coarsely chopped, and 1 thinly sliced)
2 cloves garlic (crushed and minced)
1 tablespoon peeled and chopped fresh ginger
2 tablespoons extra-virgin olive oil (divided)
1 small eggplant, with peel, diced (about 4 cups – prepare just before using)
1 medium yellow onion (coarsely chopped)
1 small red bell pepper, seeded and cut into julienne
1 small yellow bell pepper, seeded and cut into julienne
1 small orange bell pepper, seeded and cut into julienne
1 pound skinless, boneless chicken breasts cut into strips 1/2 inch wide and 2 inches long (I used chicken tenders for this and cut them in half crosswise)
2 tablespoons low-sodium soy sauce
Salt and pepper
Place the basil, mint, chopped green onions, ginger, garlic, and broth into a blender or food processor and process until mixture is well chopped and blended. (Not to a puree)
In a large skillet over medium-high heat using 1 tablespoon of olive oil cook the yellow onion, eggplant, and bell peppers to al dente. Remove the vegetable mixture to a bowl, cover to keep warm, and set aside.
Add the other tablespoon of olive oil to the same skillet, pour in the blended spice mixture and cook over medium-high heat stirring constantly for 1 minute. Add the chicken and soy sauce and cook until chicken is no longer pink inside. Pour in the other ½ cup of beef broth and bring the mixture to a boil. Return the eggplant mixture to the skillet and cook until heated through; salt and pepper to taste.